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Veal Recipes
This will be for almost any type of Veal dish that you can imagine. I am aware that veal is beef but there are many recipes that are used on Veal that don't always work with regular beef.

I figure this thread will be length after awhile but feel free to browse through it for any new recipes that interest you and also feel free to share any that you have.[cool]
It is a proprietary blend of mushrooms and Marsala wine.[cool]

4 pounds veal shanks, cut into 2-inch pieces (have your butcher do this for you)
1/4 cup flour
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons olive oil
2 cups chopped onions
1/2 cup minced celery
2 medium carrots, sliced into 3/4-inch pieces
2 tablespoons minced garlic
1 cup dry white wine
1-1/2 cups stock (equal parts of chicken and beef broth or stock combined)
1-1/2 cups canned crushed tomatoes and their juice
1/4 cup chopped fresh basil leaves (or 1 teaspoon dried)
1 teaspoon dried rosemary

2 tablespoons grated lemon rind
1/4 cup minced parsley
1 clove garlic, minced

Preheat the oven to 350° F. Dredge the veal shanks in flour, shaking off the excess, and generously season them with salt, black pepper and cayenne. In a large, heavy skillet, heat the butter and olive oil over medium-high heat. Brown the veal (you may have to do it in two batches), then transfer it to a large roasting pan. Add a little water to the skillet to deglaze, then add the onions, celery, carrots, and garlic. Reduce the heat to medium and stirring occasionally, cook for about five minutes, or until the vegetables are slightly soft.

Transfer the mixture to the roasting pan. Put the roasting pan over medium heat. Add the wine and cook for 1 minute. Add the stock, tomatoes, and herbs. Check the seasonings. You may want to add a little more salt, black pepper and cayenne. Cover the roasting pan, then bake for 1-1/2 to 2 hours, or until the veal is very tender. To prepare the gremolata, combine the lemon, parsley and garlic. When ready to serve, remove any fat that has risen to the surface of the gravy in the roasting pan. If you wish to thicken the gravy a bit more, cook it on top of the stove over high heat for five to 10 minutes, stirring occasionally. Serve the sauce over the veal, garnish with the gremolata and accompany with risotto.
Serves 4 to 6.
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12 veal scallops (about 1-1/2 pounds), pounded very thin
Salt and cayenne to taste
6 thin slices boiled ham
6 thin slices Swiss or Gruyere cheese
1 egg beaten with 1 tablespoon water
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
4 tablespoons butter
1 tablespoons vegetable oil
Paprika (optional)

Season the veal with salt and cayenne. Put a slice of ham on six of the veal scallops. Top the ham with a slice of cheese, then top each with the remaining veal. Gently pound the edges of the veal packets together to seal them. Dip each packet in the egg mixture, then dredge them in the flour, then in the bread crumbs, tapping off any excess. Heat the butter and oil in a large nonstick skillet over medium-high heat. Pan-fry the packets, two or three at a time, for two to three minutes on each side, or until they are golden brown. Sprinkle with a little paprika if you desire and a little salt and cayenne. Serve warm. Serves 6.
You need to mix your own based on your own taste preferrences.[cool]

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